Servings: 1 ½ kg
Ingredients:
Content
|
Quantity
|
Comment
|
Ragi
|
½ kg
| |
Wheat
|
½ kg
| |
Channa dal / Kadalebele
|
100 grams
| |
Peanuts
|
100 grams
| |
Moong dal / Hesarubele
|
100 grams
| |
Badam / Almonds
|
100 grams
| |
Elaichi / Cardamom
|
4-5 pods
| |
Jeera
|
2 tsp
| |
Pepper corns
|
8-10
|
Optional
|
For porridge
| ||
Water / milk
|
1 cup
|
Water / milk according to your choice
|
Sugar / Jaggery
|
To taste
|
Sugar / jaggery according to your choice
|
Ghee
|
½ tsp
|
Method:
Clean, wash and dry ragi in shade on a cotton / muslin cloth for 2 days. Dry roast ragi till it pops like in huri-hittu. Dry roast each ingredient separately till golden brown. Cool it on a paper. Once completely cooled get it milled. If you are making less quantity then you can grind in coffee grinder to a powder.
Sieve this mixture using a muslin / cotton cloth. Store in a airtight container. It can be stored for 6 months.
Porridge:
Mix 1 tbsp of the prepared ragi sari powder in milk / water and mix well to avoid lumps. Add sugar / jaggery, ghee and mix. Cook for 1-2 mins on medium flame while continuously stirring to avoid any lumps formation. Once the aroma starts setting in and the porridge is ready take it off the stove. You can add some more milk if you the porridge is thick.
Serve warm.
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